The spinach salad yearns to be something more,
to not be seen as the healthy option:
what one gets instead of fries,
or to make up for the chicken parmesan.
The green mountain
covered with crasins and walnuts and vinaigrette
wants to be a comfort food,
a reason people show up to the restaurant—
a dish that starts people salivating.
It has the vitamins and colors:
reds and yellows and whites
slightly iridescent with light bouncing
off firm leaves sprinkled with dressing.
The chef’s pour out effort onto each leaf
but their care goes unappreciated;
greenery is not exciting, not titillating—
just plain and healthy.
When it’s ordered the salad is never
what the customer had their hearts and stomachs set-on—and unfortunately the spinach salad knows this.